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Miso veggie soup with bavette steak

Miso veggie soup with bavette steak

Serves 4  


  • 2 teaspoons sesame oil  
  • 2 ecshallots, chopped  
  • 1 tablespoon ginger, grated  
  • 2 garlic cloves, crushed  
  • 1 tablespoon white miso  
  • 200g button mushrooms, halved 
  • 1L AME house made vegetable stock  
  • 600g OUR FARM bavette steak  
  • 1 bunch bok choy, quarted  
  • 400g udon noodles  
  • 3 long green shallots, sliced  
  • To serve chili oil 


Step 1

Heat oil in a large saucepan over medium heat. Add eschallots, ginger, garlic and miso. Cook for 8-10 minutes or until softened and caramlised. Add the mushrooms and cook for 6 minutes until browned.  

Step 2

Add the stock to the pot and allow the broth to simmer on low for 30 minutes.  

Step 3

Heat a chargrill fry pan over medium high heat. Drizzle steak with oil and season with salt flakes and cracked pepper. Grill on both sides for 3-4 minutes. Cover beef with foil and allow to rest for 10 minutes.  

Step 4

Add bok choy and noodles to the broth and cook for a further 5 minutes. To serve, scatter with long green shallots and chili oil. Enjoy.